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Citrus Salad with Ginger Yogurt

['1 pink grapefruit, peeled', '2 large tangerines or Minneolas, peeled', '3 navel oranges', '1/2 cup dried cranberries', '2 tablespoons honey', '1/4 teaspoon ground cinnamon', '1 16- or 17.6-ounce container Greek yogurt', '2/3 cup minced crystallized ginger', '1/4 cup golden brown sugar', 'Additional dried cranberries']

Break grapefruit and tangerines into sections. Cut grapefruit sections into thirds; cut tangerine sections in half. Transfer grapefruit, tangerines, and all juices to deep serving bowl. Using small sharp knife, cut all peel and white pith from oranges. Slice oranges into 1/4-inch-thick rounds, then cut slices into quarters. Add oranges and all juices to same bowl. Mix in 1/2 cup dried cranberries, honey, and cinnamon. Cover and refrigerate at least 1 hour. Mix yogurt and ginger in bowl. (Fruit and yogurt can be prepared 1 day ahead. Cover separately; chill.)
Spoon yogurt atop fruit. Sprinkle with brown sugar and dried cranberries.

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